Add the water to a large mixing bowl and sprinkle the yeast on top. Stir in the flours until well combined. Add the salt and 1 TBSP of the oil, continue to stir until a dough is formed and pulls away from the sides of the bowl.
Knead the dough by hand on a lightly floured surface for about 10 minutes. Form the dough into a ball and place in a large clean bowl. Drizzle the remaining 1 TBSP of oil over the dough and flip the dough around a couple times to coat in the oil. Loosely cover the bowl and set in a warm place to double in size, about 1 hour.
Preheat the oven to 425°F.
Punch down the dough, lay the dough on a baking sheet and form into an oval loaf shape roughly 12x4x1-inches. Sprinkle the top of the dough all over with some flour (about 1 tsp of flour, this keeps the dough from drying out while it rises again). Let the dough rise uncovered for 30 more minutes.
Using a serrated knife cut 3 shallow diagonal slits on the top of the dough. Bake in the preheated oven for 20 minutes.
Take the bread out of the oven and brush the top with the egg white. Put the bread back in the oven and bake for 5 more minutes or until crust is golden brown.
Take bread out of the oven and place on a cooling rack to cool for 20 minutes. Makes roughly a 20-ounce loaf of bread.
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